Kitchen Hint of the Day!

September 16, 2013 at 7:31 AM | Posted in Kitchen Hints | Leave a comment
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Always store corn in a cool, dry location, and keep the ears separated in order to prevent them from becoming moldy. Remember that as it warms up, the sugar in corn converts to starch very quickly. (In fact, when corn is piled high in supermarket bins, the ears on the bottom will be less sweet because of the heat generated by the weight of the ones on top.) To freeze corn, blanch the ears for a minute or two in boiling water, drain, and immediately flush with cold water to stop the cooking. Freeze the ears on a tray, leaving room between them so the kernels aren’t crushed and will hold their shape. Once the corn is frozen, place the ears in a sealed plastic bag. Frozen corn will keep for one year.

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